taste workshop tasting

Natural oysters, please!

slowfood mark


Genova, Italy

Event local time


June 2nd at 15:30 in your time zone

Sold out

Not all oysters are sustainable, and not all are natural. We’ll discuss the differences in this Taste Workshop dedicated to a historic Slow Food Presidium: the Breton and Charent Sea Born Oyster.

Triploid oysters, a lab-invented variety raised in aquaculture, are increasingly widespread in France and the international market, representing a serious threat to traditional oyster farming. Natural oysters, on the other hand, are an expression of their terroir: they acquire their flavor according to their salt content, the water temperature, the composition of the sediment, the tides and the strength of the currents. Their natural life cycle determines their seasonality, too: eating them in the summer—their mating season—is not advised, as their hormonal mutations slow down their growth, making them emaciated and creamy. 

We’ll taste:

As we’ll have the pleasure of hosting Sylvie and Thomas Laurent of La Belle de Penerf at the Slow Fish market, we’ll discover the biodiversity of the oysters from the Gulf of Morbihan: from flat oysters to horseshoe oysters; a beautiful selection of natural oysters with exceptional sensory qualities.

Tickets for this event may be bought online until May 31. Any remaining tickets may be bought at the Event Reception in Genoa.

Slow Fish 2023 is organized by Slow Food and the Liguria Region, with the support of the City of Genoa. We’re in the Porto Antico of Genoa from June 1-4. Sign up to the Slow Food newsletter for the latest updates. #SlowFish2023

Other info

Event languages: IT, EN

Event location: 
Genova – Porto Antico - Sala Reale Mutua – Laboratori del Gusto, Reale Mutua Stand
Calata Falcone e Borsellino - Genova (Italy)
GPS: 44.4089431, 8.9274911

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